1/2 c. butter
1/4 c. brown sugar
1 egg yolk
1/2 tsp. vanilla
1 c. flour, sifted
1/2 tsp. salt

Cream butter, sugar, and egg yolk; add rest of ingredients; mix well. Roll in 1 inch balls and dip in slightly beaten egg whites, then roll in finely chopped pecans. Place 1 inch apart on ungreased cookie sheet. Bake at 350 degrees for 5 minutes.

Remove from oven and put thumb in middle of each cookie to make print to be later filled with Buttercream Icing. Return to oven and cook 8 minutes longer. Yields 1 dozen.

BUTTERCREAM ICING:

1/2 c. solid vegetable shortening
1/2 c. butter
1 lb. confectioners sugar
2 tbsp. milk or water
1 tsp. vanilla

Mix all ingredients together. Color green or red. Fill thumbprints with icing. Makes 3 cups icing.